Pitta Bread

11/2 lb 700g wholemeal flour
1/2oz 12.5g salt
1 sachet activated dry yeast
1 Tblsp oil
3/4pt 450mls water
In a large bowl mix together flour, salt and yeast.
Mix in oil and then the water. Beat until a smooth dough is formed. Cover with a plastic bag and leave in a warm place to rise.
When the dough has risen to twice its size, knead well on a lightly floured board. Do not add more flour.
Break the dough into 4 inch 6 cms balls and dust with flour. Leave to rise for 20 minutes. Roll out the balls to oval shapes.
Place shapes on an oiled baking tray and bake for 9 minutes in a hot oven 425F, 220C, Mk7.
Serve warm.
makes 16 pittas.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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